Cool Yule Finger Cookies
These festive chocolate cookies are dipped in melted white chocolate and crushed candy canes. Perfect for a Christmas baking tray of goodies.
Christmas baking is a big deal in our house. We love to bake many different types of cookies and squares during the holiday season. Some are very popular among family and friends and are baked every single year, while others only show up occasionally. This new cool yule finger cookie has quickly become a big hit and will likely be part of the annual Christmas baking rotation.
Years ago, I made the Skor Tipped Shortbread Finger Cookies and ever since, they have been a regular part of my Christmas baking. These have always been a huge hit among family and friends over the holidays and many times I have been asked to make them for events and parties.
I wanted to make a cookie that is similar but with some different flavours and this cool yule cookie was born. I love the bright and fresh flavour of candy canes which goes so well alongside white chocolate. Wrap those around a buttery and chocolately cookie and you have a winner.
Cutting the Cookies is Super Easy!
Once you have mixed the dough, divide it into 6 equal portions. Take one portion and roll it out into a 12 inch log. Cut into 6 equal cookies that are about 2 inches in length. Place each cookie on a baking sheet lined with parchment paper, ensuring that they are evenly spaced. I give about 1 1/2 inches in between each cookie and that was plenty. Roll out cookies with the remaining 5 portions of the dough.
Time to Bake the Cookies
Bake the cookies in a 350F preheated oven for 15 minutes. The cookies will have risen very slightly and the bottom of the cookie should be starting to brown a little bit.
Cool the Cookies on a Wire Rack
Once the cookies have finished baking, take them out of the oven and transfer them to a cooling rack. If desired, you can let the cookies rest for a minute or two on the baking sheet before moving them to the wire rack.
I regularly use wire racks for cooling fresh baked cookies, as this allows them to cool more quickly and evenly. Also, if you leave them on the hot baking sheet, the bottoms of the cookies may brown a little more even after they have come out of the oven.
Dip in the Melted White Chocolate
Once the cookies have cooled, they need to be dipped. First, melt the white chocolates/candy melts. I use a glass bowl and heat the chocolate in the microwave over 50% heat. Just a few minutes should be enough to melt the chocolate. Stir it with a rubber spatula and if there are still chunks that are not melted, heat it for 1 or 2 minutes more.
Once the melted, dip the cookies into the white chocolate. They only need to be dipped halfway.
Dredge in the Crushed Candy Canes
Dredge the cookie into the crushed candy canes right after it is dipped into the white chocolate. I only dip the cookies in so that the candy cane is on the top and sides of the cookie where there is melted white chocolate.
Place the dipped cookies on a silicone mat or a large sheet of parchment paper. I use a big silicone mat for rolling pastry dough. Leave them there until the white chocolate hardens and sets.
These cookies are festive and delicious. Bright and colourful, they look amazing on a tray full of Christmas baking.
Check out this other Christmas baking recipes!
- Candy Cane Crinkle Cookies
- Butter Pecan Tassies
- Raspberry Thumbprint Cookies
- Mint Chocolate Chip Cookies
Cool Yule Finger Cookies
- 1/2 cup butter , softened
- 1/2 cup sugar
- 1 medium egg
- 1/3 cup cocoa
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/3 cup white chocolate or candy melts
- 1 cup crushed candy canes
- Preheat the oven to 350F.
- Cream the butter, sugar, egg and cocoa with an electric mixer until smooth. Beat in the flour, salt and baking powder until well combined.
- Divide the dough into 6 equal portions. Roll one portion of the dough into a 12 inch log. Cut six 2 inch finger cookies. Place the cookies about 1 1/2 inches apart, on a cookie sheet lined with parchment paper. Make finger cookies with the remaining portions of dough.
- Bake the cookies for 15 minutes. The cookies should be just starting to brown on the bottom edges.
- Remove from the oven and place the cookies on a cooling rack.
- Place the white chocolate or candy melts in a bowl and melt in a microwave over 50% power for 3-4 minutes. Stir until smooth. If there are still some unmelted lumps, cook a little more, 1 minute at a time, and stir until melted.
- Dip each cookie half way into the melted white chocolate. Lift the cookie out and let any excess chocolate drip off. Dip the cookie into the crushed candy canes.
- Place the cookie on a silicone mat or parchment paper until the white chocolate is hardened and set.